Title of Invention	METHOD FOR MANUFACTURING BONBONS WITH A STALK OR THE LIKE AND MOULD APPLIED THEREBY
Abstract	Method for manufacturing bonbons with a stalk or the like, whereby use is made of a mould (1) with at least one deepened part (3) whose wall is provided with an opening (4) and which consists in providing a stalk (5) or the like through the opening (4), such that one far end (6) thereof still extends in the deepened part (3), after which a measured amount of molten chocolate (7) or the like is poured in this deepened part (3) and is cooled, such that after the chocolate (7) or the like has set, a bonbon (11) is formed in which the above-mentioned stalk (5) or the like is cast in the chocolate (7) with the above-mentioned far end (6), characterized in that the chocolate (7) or the like, which is provided in the above- mentioned mould (1), is spread against the wall of the above-mentioned deepened part (3) by means of a die (8) so as to form a tub.

Title of Invention

METHOD FOR MANUFACTURING BONBONS WITH A STALK OR THE LIKE AND MOULD APPLIED THEREBY

Abstract

Method for manufacturing bonbons with a stalk or the like, whereby use is made of a mould (1) with at least one deepened part (3) whose wall is provided with an opening (4) and which consists in providing a stalk (5) or the like through the opening (4), such that one far end (6) thereof still extends in the deepened part (3), after which a measured amount of molten chocolate (7) or the like is poured in this deepened part (3) and is cooled, such that after the chocolate (7) or the like has set, a bonbon (11) is formed in which the above-mentioned stalk (5) or the like is cast in the chocolate (7) with the above-mentioned far end (6), characterized in that the chocolate (7) or the like, which is provided in the above- mentioned mould (1), is spread against the wall of the above-mentioned deepened part (3) by means of a die (8) so as to form a tub.

Full Text	Method for manufacturing bonbons with a stalk or the like and mould applied thereby. The present invention concerns a method for manufacturing bonbons with a stalk or the like. In particular, the invention concerns a method for manufacturing bonbons, such as cherry liqueur chocolates, pralines, Easter eggs or the like, whereby these bonbons are provided with the stalk of a piece of fruit, a stick, a cord or the like. A method for manufacturing such bonbons is already known, which mainly consists of briefly immersing in chocolate for example a cherry or another piece of fruit that was previously macerated in liqueur, after which the chocolate which sticks to this cherry is made to set, such that a praline is formed. Next, a stalk or the like is immersed in chocolate with one far end, after which it is held against the bonbon with this far end, as a result of which, due to the setting of the chocolate, the stalk will adhere to the praline. A disadvantage of this known traditional method is that it is very time-consuming and expensive. The present invention aims to remedy the above-mentioned and other disadvantages. To this end, the present invention concerns a method for manufacturing bonbons with a stalk or the like, whereby use is made of a mould with at least one deepened part whose wall is provided with an opening and which consists in providing a stalk or the like through the opening, such that one far end thereof still extends in the deepened part, after which a measured amount of molten chocolate or the like is poured in this deepened part and is cooled, such that, after the chocolate or the like has set, a bonbon is formed in which the above- mentioned stalk or the like is cast in the chocolate with its above-mentioned far end. Such a method is advantageous in that it allows for an automation, as a result of which it can be applied in a mechanized manner on a large scale and as a result of which the production times and cost price decrease considerably, whereas a product quality comparable to that of the traditional method is obtained. The present invention also concerns a mould which can be applied in a method according to the invention, which mould is provided with at least one deepened part whose wall is provided with an opening. In order to better explain the characteristics of the present invention, the following method according to the invention for manufacturing bonbons with a stalk or the like is given as an example only without being limitative in any way, with reference to the accompanying drawings, in which: figures 1 to 5 represent a method according to the invention; figure 6 represents a bonbon which is made according to the method of the invention; figure 7 represents a variant of a bonbon according to figure 6; figure 8 represents a variant of a mould according to figure 1. Figure 1 is a partial section of a mould 1 which can be applied in a method according to the invention, which mould 1 in this case consists of a base plate 2 in which has been provided a deepened part 3. In the wall of the deepened part 3 is provided an opening 4, conical in this case, which extends entirely through this bottom wall and which narrows towards the outside of the mould 1. The method according to the invention mainly consists in that a stalk 5 or the like is provided through the above- mentioned opening 4 in the above-mentioned mould 1, such that this opening 4 is sealed. As is represented in figure 2, the above-mentioned stalk 5 can be provided with a thickening on far end 6 which is preferably larger than the above-mentioned opening 4 or which is complementary to it, and which is made practically conical in this case, such that a good sealing of the opening 4 is obtained. The above-mentioned stalk 5 can for example be made of paper, plastic or other materials which are allowed in the food sector. Next, as is represented in figure 3, in the mould 1, is poured a measured amount of chocolate 7 or the like. In a following step, as is represented in figure 4, a cooled die 8 is pressed in the mould 1, such that the chocolate 1 or the like is spread against the wall of the deepened part 3 with a more or less even thickness. The above-mentioned die 8 is preferably provided with a recess 9 which, when the die 8 is in use, is situated opposite the above-mentioned opening 4 in the mould 1, such that when the chocolate 7 is pressed on with the die 8, a layer of chocolate is formed on the thickened far end 6, whose thickness corresponds to the thickness of the chocolate layer between the die 8 and the wall of the deepened part 3. Since the above-mentioned die 8 is cooled, the chocolate 7 will set in such a manner that a little tub is formed in which the above-mentioned stalk 5 is held, as it is cast in the chocolate with its far end 6. Next, a filling is provided in the above-mentioned tub, such as a creme, a syrup, a piece of fruit, caramel or the like. In the case of figure 5, for example, a cherry 10 is provided in the above-mentioned tub, after which the rest of the tub is filled with for example chocolate.. Thus, after everything has set, a bonbon 11 is formed which is provided with a stalk, as is represented in figure 6 and 15, which can then be removed from the mould 1. Figure 7 represents a variant of a bonbon 11 which is obtained by means of a method according to the invention. In this case, the bonbon 11 is made in the shape of a chocolate egg, which is provided with an appendage in the shape of a little ribbon 12, both far ends of which are held in the chocolate. To manufacture such a bonbon 11, a half egg 13 is made according to the method as described above, and a second half egg 14 is formed in a known mould without opening, after which these two halves are melted together so as to form an egg. Figure 8 represents a variant of a mould 1 which can be applied in a method according to the invention, whereby the above-mentioned opening 4 in the deepened part 3 is covered on one side by means of a holder 15 for the stalk 5 or the like. The method for manufacturing bonbons by means of such a mould is analogous to the one described above. However, such a variant is advantageous in that the chocolate which runs through the opening 4, along the stalk. 5 or the like, ends up in the holder 15 and is not lost. Another advantage thereof is that, by means of the above-mentioned holder 15, the stalk 5 is positioned in the right place. Naturally, all sorts of bonbons can be made with a method according to the invention, and it is not restricted to the use of chocolate, but it also allows to manufacture bonbons made of other materials, such a for example sugar. It is also clear that the above-mentioned stalk 5 or the like, which is provided on a bonbon 11 which is obtained with a method according to the invention, can be made in all sorts of different shapes, such as for example in the shape of a little cord, liquorice or the like. The present invention is by no means limited to the embodiment given as an example and represented in the accompanying drawings; on the contrary, such a method according to the invention for manufacturing bonbons with a stalk or the like and a mould applied thereby, can be made in all sorts of shapes and dimensions while still remaining within the scope of the invention. WE CLAIM: 1. Method for manufacturing bonbons with a stalk or the like, whereby use is made of a mould (1) with at least one deepened part (3) whose wall is provided with an opening (4) and which consists in providing a stalk (5) or the like through the opening (4), such that one far end (6) thereof still extends in the deepened part (3), after which a measured amount of molten chocolate (7) or the like is poured in this deepened part (3) and is cooled, such that after the chocolate (7) or the like has set, a bonbon (11) is formed in which the above-mentioned stalk (5) or the like is cast in the chocolate (7) with the above-mentioned far end (6), characterized in that the chocolate (7) or the like, which is provided in the above-mentioned mould (1), is spread against the wall of the above- mentioned deepened part (3) by means of a die (8) so as to form a tub. 2. Method as claimed in claim 1, wherein the above-mentioned stalk (5) or the like seals the above-mentioned opening (4). 3. Method as claimed in claim 1 or 2, wherein the far end (6) of the above- mentioned stalk (5) is provided with a thickening which is larger than the above-mentioned opening (4). 4. Method as claimed in claim 1, wherein the above-mentioned die is a cooled die. 5. Method as claimed in claim 1, wherein the above-mentioned die (8) is provided with a recess (9) which, when the die (8) is in use, is situated opposite the above-mentioned opening (4) in the mould (1). 6. Method as claimed in claim 1, wherein in the above-mentioned tub is provided a filling in the form of a creme, a syrup, a piece of fruit (10) caramel or the like. 7. Method as claimed in claim 1, wherein the bonbon is provided with a little ribbon, a little cord or the like. 8. Mould which can be applied in a method as claimed in one or several of the preceding claims, wherein the above-mentioned mould (1) is provided with at least one deepened part (3) whose wall is provided with an opening (4). 9. Mould as claimed in claim 8, wherein it is provided with a continuous conical opening (4) which narrows towards the outside of the mould (1). 10. Mould as claimed in claim 8 or 9, wherein the above-mentioned opening (4) is covered on one side in the deepened part (3) by means of a holder (15) for the stalk (5) or the like. Method for manufacturing bonbons with a stalk or the like, whereby use is made of a mould (1) with at least one deepened part (3) whose wall is provided with an opening (4) and which consists in providing a stalk (5) or the like through the opening (4), such that one far end (6) thereof still extends in the deepened part (3), after which a measured amount of molten chocolate (7) or the like is poured in this deepened part (3) and is cooled, such that after the chocolate (7) or the like has set, a bonbon (11) is formed in which the above-mentioned stalk (5) or the like is cast in the chocolate (7) with the above-mentioned far end (6), characterized in that the chocolate (7) or the like, which is provided in the above- mentioned mould (1), is spread against the wall of the above-mentioned deepened part (3) by means of a die (8) so as to form a tub.

Full Text

Method for manufacturing bonbons with a stalk or the like
and mould applied thereby.
The present invention concerns a method for
manufacturing bonbons with a stalk or the like.
In particular, the invention concerns a method for
manufacturing bonbons, such as cherry liqueur
chocolates, pralines, Easter eggs or the like, whereby
these bonbons are provided with the stalk of a piece of
fruit, a stick, a cord or the like.
A method for manufacturing such bonbons is already
known, which mainly consists of briefly immersing in
chocolate for example a cherry or another piece of fruit
that was previously macerated in liqueur, after which the
chocolate which sticks to this cherry is made to set, such
that a praline is formed.
Next, a stalk or the like is immersed in chocolate
with one far end, after which it is held against the
bonbon with this far end, as a result of which, due to
the setting of the chocolate, the stalk will adhere to
the praline.
A disadvantage of this known traditional method is that it
is very time-consuming and expensive.
The present invention aims to remedy the above-mentioned
and other disadvantages.
To this end, the present invention concerns a method for
manufacturing bonbons with a stalk or the like,
whereby use is made of a mould with at least one deepened
part whose wall is provided with an opening and which
consists in providing a stalk or the like through the
opening, such that one far end thereof still extends in
the deepened part, after which a measured amount of
molten chocolate or the like is poured in this deepened
part and is cooled, such that, after the chocolate or the
like has set, a bonbon is formed in which the above-
mentioned stalk or the like is cast in the chocolate with
its above-mentioned far end.
Such a method is advantageous in that it allows for
an automation, as a result of which it can be applied
in a mechanized manner on a large scale and as a result
of which the production times and cost price decrease
considerably, whereas a product quality comparable to
that of the traditional method is obtained.
The present invention also concerns a mould which can
be applied in a method according to the invention, which
mould is provided with at least one deepened part whose
wall is provided with an opening.
In order to better explain the characteristics of the
present invention, the following method according to
the invention for manufacturing bonbons with a stalk or
the like is given as an example only without being
limitative in any way, with reference to the accompanying
drawings, in which:
figures 1 to 5 represent a method according to the
invention;
figure 6 represents a bonbon which is made according to
the method of the invention;
figure 7 represents a variant of a bonbon according to
figure 6;
figure 8 represents a variant of a mould according to
figure 1.
Figure 1 is a partial section of a mould 1 which can be
applied in a method according to the invention, which
mould 1 in this case consists of a base plate 2 in
which has been provided a deepened part 3.
In the wall of the deepened part 3 is provided an
opening 4, conical in this case, which extends entirely
through this bottom wall and which narrows towards the
outside of the mould 1.
The method according to the invention mainly consists in
that a stalk 5 or the like is provided through the above-
mentioned opening 4 in the above-mentioned mould 1,
such that this opening 4 is sealed.
As is represented in figure 2, the above-mentioned stalk 5
can be provided with a thickening on far end 6 which is
preferably larger than the above-mentioned opening 4 or
which is complementary to it, and which is made
practically conical in this case, such that a good
sealing of the opening 4 is obtained.
The above-mentioned stalk 5 can for example be made of
paper, plastic or other materials which are allowed in
the food sector.
Next, as is represented in figure 3, in the mould 1, is
poured a measured amount of chocolate 7 or the like.
In a following step, as is represented in figure 4, a
cooled die 8 is pressed in the mould 1, such that the
chocolate 1 or the like is spread against the wall of the
deepened part 3 with a more or less even thickness.
The above-mentioned die 8 is preferably provided with a
recess 9 which, when the die 8 is in use, is situated
opposite the above-mentioned opening 4 in the mould 1, such
that when the chocolate 7 is pressed on with the die 8, a
layer of chocolate is formed on the thickened far end 6,
whose thickness corresponds to the thickness of the
chocolate layer between the die 8 and the wall of the
deepened part 3.
Since the above-mentioned die 8 is cooled, the
chocolate 7 will set in such a manner that a little tub is
formed in which the above-mentioned stalk 5 is held, as it
is cast in the chocolate with its far end 6.
Next, a filling is provided in the above-mentioned tub,
such as a creme, a syrup, a piece of fruit, caramel or
the like.
In the case of figure 5, for example, a cherry 10 is
provided in the above-mentioned tub, after which the rest
of the tub is filled with for example chocolate..
Thus, after everything has set, a bonbon 11 is formed
which is provided with a stalk, as is represented in
figure 6 and 15, which can then be removed from the mould
1.
Figure 7 represents a variant of a bonbon 11 which is
obtained by means of a method according to the invention.
In this case, the bonbon 11 is made in the shape of a
chocolate egg, which is provided with an appendage in the
shape of a little ribbon 12, both far ends of which are
held in the chocolate.
To manufacture such a bonbon 11, a half egg 13 is made
according to the method as described above, and a second
half egg 14 is formed in a known mould without opening,
after which these two halves are melted together so as to
form an egg.
Figure 8 represents a variant of a mould 1 which can be
applied in a method according to the invention, whereby
the above-mentioned opening 4 in the deepened part 3 is
covered on one side by means of a holder 15 for the
stalk 5 or the like.
The method for manufacturing bonbons by means of such a
mould is analogous to the one described above.
However, such a variant is advantageous in that the
chocolate which runs through the opening 4, along the
stalk. 5 or the like, ends up in the holder 15 and is not
lost.
Another advantage thereof is that, by means of the
above-mentioned holder 15, the stalk 5 is positioned in
the right place.
Naturally, all sorts of bonbons can be made with a method
according to the invention, and it is not restricted to
the use of chocolate, but it also allows to manufacture
bonbons made of other materials, such a for example sugar.
It is also clear that the above-mentioned stalk 5 or the
like, which is provided on a bonbon 11 which is obtained
with a method according to the invention, can be made in
all sorts of different shapes, such as for example in
the shape of a little cord, liquorice or the like.
The present invention is by no means limited to the
embodiment given as an example and represented in the
accompanying drawings; on the contrary, such a method
according to the invention for manufacturing bonbons
with a stalk or the like and a mould applied thereby, can
be made in all sorts of shapes and dimensions while still
remaining within the scope of the invention.
WE CLAIM:
1. Method for manufacturing bonbons with a stalk or the like, whereby use is
made of a mould (1) with at least one deepened part (3) whose wall is
provided with an opening (4) and which consists in providing a stalk (5) or
the like through the opening (4), such that one far end (6) thereof still
extends in the deepened part (3), after which a measured amount of
molten chocolate (7) or the like is poured in this deepened part (3) and is
cooled, such that after the chocolate (7) or the like has set, a bonbon (11)
is formed in which the above-mentioned stalk (5) or the like is cast in the
chocolate (7) with the above-mentioned far end (6),
characterized in that the chocolate (7) or the like, which is provided in the
above-mentioned mould (1), is spread against the wall of the above-
mentioned deepened part (3) by means of a die (8) so as to form a tub.
2. Method as claimed in claim 1, wherein the above-mentioned stalk (5) or
the like seals the above-mentioned opening (4).
3. Method as claimed in claim 1 or 2, wherein the far end (6) of the above-
mentioned stalk (5) is provided with a thickening which is larger than the
above-mentioned opening (4).
4. Method as claimed in claim 1, wherein the above-mentioned die is a
cooled die.
5. Method as claimed in claim 1, wherein the above-mentioned die (8) is
provided with a recess (9) which, when the die (8) is in use, is situated
opposite the above-mentioned opening (4) in the mould (1).
6. Method as claimed in claim 1, wherein in the above-mentioned tub is
provided a filling in the form of a creme, a syrup, a piece of fruit (10)
caramel or the like.
7. Method as claimed in claim 1, wherein the bonbon is provided with a little
ribbon, a little cord or the like.
8. Mould which can be applied in a method as claimed in one or several of
the preceding claims, wherein the above-mentioned mould (1) is provided
with at least one deepened part (3) whose wall is provided with an
opening (4).
9. Mould as claimed in claim 8, wherein it is provided with a continuous
conical opening (4) which narrows towards the outside of the mould (1).
10. Mould as claimed in claim 8 or 9, wherein the above-mentioned opening
(4) is covered on one side in the deepened part (3) by means of a holder
(15) for the stalk (5) or the like.

Method for manufacturing bonbons with a stalk or the like, whereby use is made
of a mould (1) with at least one deepened part (3) whose wall is provided with an
opening (4) and which consists in providing a stalk (5) or the like through the
opening (4), such that one far end (6) thereof still extends in the deepened part
(3), after which a measured amount of molten chocolate (7) or the like is poured
in this deepened part (3) and is cooled, such that after the chocolate (7) or the
like has set, a bonbon (11) is formed in which the above-mentioned stalk (5) or
the like is cast in the chocolate (7) with the above-mentioned far end (6),
characterized in that the chocolate (7) or the like, which is provided in the above-
mentioned mould (1), is spread against the wall of the above-mentioned
deepened part (3) by means of a die (8) so as to form a tub.

Documents:

00089-kol-2006-abstract.pdf

00089-kol-2006-claims.pdf

00089-kol-2006-description complete.pdf

00089-kol-2006-form 1.pdf

00089-kol-2006-form 2.pdf

00089-kol-2006-form 3.pdf

00089-kol-2006-form 5.pdf

00089-kol-2006-others.pdf

89-kol-2006-granted-abstract.pdf

89-kol-2006-granted-claims.pdf

89-kol-2006-granted-correspondence.pdf

89-kol-2006-granted-description (complete).pdf

89-kol-2006-granted-drawings.pdf

89-kol-2006-granted-examination report.pdf

89-kol-2006-granted-form 1.pdf

89-kol-2006-granted-form 18.pdf

89-kol-2006-granted-form 2.pdf

89-kol-2006-granted-form 26.pdf

89-kol-2006-granted-form 3.pdf

89-kol-2006-granted-form 5.pdf

89-kol-2006-granted-priority document.pdf

89-kol-2006-granted-reply to examination report.pdf

89-kol-2006-granted-specification.pdf

89-kol-2006-granted-translated copy of priority document.pdf

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Patent Number

235047

Indian Patent Application Number

89/KOL/2006

PG Journal Number

26/2009

Publication Date

26-Jun-2009

Grant Date

24-Jun-2009

Date of Filing

30-Jan-2006

Name of Patentee

HAMLET, NAAMLOZE VENNOOTSCHAP

Applicant Address

KERKSTRAAT 77 B-9120 VARSENE

Inventors:

#	Inventor's Name	Inventor's Address
1	GELTMEYER WIM RICHARD	SPELONCKVAART 81 B-9180 MOERBEKE-WAAS

PCT International Classification Number

A 23 G 9/26

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1	2005/0082	2005-02-16	Belgium